Rye sourdough (semi-finished product)

I wouldn't refresh it all unless you need a lot of it. From 200 grams of starter, if you refresh it correctly, you get a kilogram of fresh starter. What will you do with it?
I would separate 50 grams, refresh them, and unfortunately throw the rest away. It has been standing for a month, and if you keep it further, it will lose its strength.

I thought so, thanks. But all the same, the mind is good, And the MIND of the forum can finally be powerful!

Well, she sang an ode to leaven. The silence also refreshed her for the first time. It didn't even blur, but 4 hours have passed, even more, usually everything happens in an hour and a half, so I don't know to wait until something happens, or to refresh it with a second portion? Yesterday I made a lobe for bread, apparently there will be no bread today :(

Can it be placed in the same conditions as the bread for proofing, in an oven with hot water? The kitchen is 23 degrees, as usual.

[Bosco]

Hi, Bosco!
No no! You don't need to start a new one! This starter culture can stand for up to a month in the refrigerator WITHOUT refreshing. Then they take a tablespoon each time, refresh THIS spoon, return the rest to the refrigerator as it is, and it can be stored there for up to a month. When there is a little left, everything that is left is refreshed - 200 + 200 - taken for bread and the rest - in the refrigerator. And so it can work for years. This is a recipe.
But I am just like you not I keep a lot of sourdough in the refrigerator, I refresh the last spoon with 70 flour + 70 water, from there I take 70g. for bread. I still have about 100-120 g of sourdough, I keep it in the refrigerator. Enough for 2 weeks on average. And so since July. It happened to me that I kept the leaven for a month without refreshing, as per the recipe, and by the end of the month it began to clearly lose a little activity. Therefore, I decided not to store it for more than two or three weeks, but to refresh it earlier.
Is it clearer now?
You are doing everything right, and your starter culture pays you for it with activity and good bread.
And the water on the surface and me is formed a little, and the color on the surface slightly changes to grayish - this is normal. Just stir and you're fine.
By the way, I was still waiting for someone to answer your question about overfed wheat. But, apparently, people do not have such experience. And I have not. I think that if you are good at it, do it! Do not be afraid to try and gain your experience! Then you will still teach us!
By the way, how could I see pictures of your bread! Very interesting .

It seems to have figured it out, thanks, WITHOUT refreshment for a month, and if you refresh it, it becomes eternal :) I overfeed her for wheat, baked pies, only she rises very quickly :) the pies are excellent. BUT what remained in the refrigerator is still acidifying. Already several times I made pies on overfed, but alas, I don’t know how to keep it. Until the next day it is still normal, then it becomes sour.

It seems to have figured it out, thanks, WITHOUT refreshing a month, and if you refresh it, it becomes eternal :) I overfeed her for wheat, baked pies, only she rises very quickly :) the pies are excellent. BUT what remained in the refrigerator is still acidifying. Already several times I made pies on overfed, but alas, I don’t know how to keep it. Until the next day it is still normal, then it becomes sour.

Did you overfeed it on wheat and keep the rest of the overfed in the refrigerator? I know that rye sourdough keeps much better and longer than with wheat flour. Maybe store a purely rye semi-finished product, take 30-40 g from it, feed it with wheat flour exactly as much as is needed at one time for baking, so that there is no excess left and that's it. And let pure rye stand in the refrigerator. Then nothing peroxides there, unless of course there are 8-10 degrees, but 2-4 degrees.
Maybe so?

Vika, girls, please tell me, if you bake bread in a day or two, how much leaven should you start? I'm thinking at the stage where they take one spoon, and the rest goes to the discard, then it will be possible to mix it separately and still (one more spoon + ...), and not throw it away? I may ask awkwardly, but I tried to explain, tell a newbie in this matter.

Vika, girls, please tell me, if you bake bread in a day or two, how much leaven should you start? I'm thinking at the stage where they take one spoon, and the rest goes to the discard, then it will be possible to mix it separately and still (one more spoon + ...), and not throw it away? I may ask clumsily, but I tried to explain.

Well, of course, you can take two spoons or more, and, accordingly, take flour and water in proportion.

The head will clear up ....

The head will clear up ....

Don't worry, everything will work out.

Mona, thanks.

Mona, thanks.

Just take more dishes so that the leaven does not run away while it is being done at the last stage.

Tanya (what a cool nickname you have), thanks for the advice, I went to nail the first point ...

Vika, girls, please tell me, if you bake bread in a day or two, how much leaven should you start? I'm thinking at the stage where they take one spoon, and the rest goes to the discard, then it will be possible to mix it separately and still (one more spoon + ...), and not throw it away? I may ask awkwardly, but I tried to explain, tell a newbie in this matter.

Hi Gabi! This leaven is not thrown away at all. She lives quietly in the refrigerator for a month. And they feed only a selected spoon. Don't need two.

Tanya (what a cool nickname you have), thanks for the advice, I went to nail the first point ...

Only large dishes can be used not at the first, but at the second stage. And then on the first in the same place it turns out a bit, it will spread out along the bottom and will dry out more, the surface area is large.

Hi Gabi! This leaven is not thrown away at all. She lives quietly in the refrigerator for a month. And they feed only a selected spoon. Don't need two.

Hello Irisha. You don't quite understand. She has not yet reached the stage where the leaven is already in the refrigerator, but you need to take 1 spoon for bread. She is just starting to make the sourdough itself and 1 spoon is from point number 2 from the first page of this thread, I kind of understood it.

Kisuri, hello, I really just hammered it, but I am interested in the question of baking bread every other day and how much to hammer it in at once in volume, so that it would last for a long time, then I read that it is stored for a month, but I have not yet worked out how much is needed in my head me right away. Maybe I'm not clearly asking the question, you are already baking, feeding and you understand how much is needed and how much is enough.

It looks like my starter has passed away already 6 hours after refreshing and nothing. even 2 times already fed, I thought maybe she was missing something. The flour and water are the same as before. I don't understand what happened to her

By the way, I usually feed the sourdough in two stages. First, I put 40 g of rye flour and 40 g of water on 30 g of semi-finished product. And then after 3.5 hours I put 60 g of rye flour and water. And after 4-5 hours I begin to put bread. And the sourdough rises well, but a couple of times my memory got lost and at first I put 40 g of wheat flour instead of rye flour. So, 3.5 hours before the next feeding, the sourdough almost did not increase at all. Only when after this time I added 60 g already, as it should, rye, did the movement begin, although in general, all this took longer than if it was done entirely on rye. Maybe it's my wheat flour, I don't know. But wheat breads on it (with a minimum of pressed yeast) come out great.

fed with rye. I don’t know what to do with the lobe now. I'll probably have to go for bread tomorrow. and put a new leaven, but it will again be weak at first

fed with rye. I don’t know what to do with the lobe now. I'll probably have to go for bread tomorrow. and put a new leaven, but it will again be weak at first

And why go for bread, cakes on pressed yeast. I baked this leaven before. Everything is better than the store one.

[Bosco]

Kisuri, hello, I really just hammered it, but I am interested in the question of baking bread every other day and how much to hammer it in at once in volume, so that it would last for a long time, then I read that it is stored for a month, but I have not yet worked out how much is needed in my head me right away. Maybe I'm not clearly asking the question, you are already baking, feeding and you understand how much is needed and how much is enough.

Hello Irisha. You don't quite understand. She has not yet reached the stage where the leaven is already in the refrigerator, but you need to take 1 spoon for bread. She is just starting to make the sourdough itself and 1 spoon is from point number 2 from the first page of this thread, I kind of understood it.

Oh, oh, I'm sorry, I didn't get it. Gabi, I suggest you at this stage not think about bread yet, but make a sourdough according to the recipe. In the end, you will have as much as 400 g of ready-made sourdough, which is enough for any bread. Here is how Tanyusha writes: then everything will fit in my head.
Bosco!
Take your time to throw it away. You will have time for that tomorrow.

No, I won't throw it away yet. I still hope everything will be fine with her. Couldn't a virus have affected her ?! we are in the process of recovery. Yeast is pressed frozen. I want to bake this kind of bread, But I don't know how much yeast to take? https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109218.0 advise?

No, I won't throw it away yet. I still hope everything will be fine with her. Couldn't a virus have affected her ?! we are in the process of recovery. Yeast is pressed frozen. I want to bake this kind of bread, But I don't know how much yeast to take? https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109218.0 advise?

You know, I didn't bake this one, there are so many cereals and seeds, an interesting bread. I can advise there, on the topic of this bread, to ask this question. Mistletoe, the author of the recipe, or those who have baked it already, will probably give you some advice.

You know, I didn't bake this one, there are so many cereals and seeds, an interesting bread. I can advise there, on the topic of this bread, to ask this question. The mistletoe, the author of the recipe, or those who have baked it already, will probably give you some advice.

My sourdough survived, it’s just that the stars coincided so that it didn’t show any signs of life in comparison with the previous feedings. But during the night it rose almost 2 times. She put bread on it. I am still putting it in the oven with boiling water in a saucepan.
So far from the breads that baked here only laid out fragrant ones with seeds different from AXIOMA? on page 28. The rest of the photos are still in the phone, until they can rewrite and share them. Darnitsky did not have time to take a picture, she wanted to take a normal photo, was going to run for the camera, her husband stopped, then you do, I really want to eat, and then there was nothing to photograph. So, although the quality of the photo on the phone is not very good, it is always at hand, next time I will definitely take a picture and post the photos. Darnitsky will definitely repeat. I liked it very much. I usually bake my favorite bread 2-3 times and then just start looking for more recipes. One time is not enough to taste it properly :)

My sourdough survived, it’s just that the stars coincided so that it didn’t show any signs of life in comparison with the previous feedings. But during the night it rose almost 2 times. She put bread on it. I am still putting it in the oven with boiling water in a saucepan.
So far from the breads that baked here only laid out fragrant ones with seeds different from AXIOMA? on page 28. The rest of the photos are still in the phone, until they can rewrite and share them. Darnitsky did not have time to take a picture, she wanted to take a normal photo, was going to run for the camera, her husband stopped, then you do, I really want to eat, and then there was nothing to photograph.So, although the quality of the photo on the phone is not very good, but it is always at hand, next time I will definitely take a picture and post the photos. Darnitsky will definitely repeat. I liked it very much. I usually bake my favorite bread 2-3 times and then just start looking for more recipes. One time is not enough to taste it properly :)

Rina has delicious bread. many bake - look, I gave a footnote on page 30, my post number 592. Usually, whoever tries to make it, then after that the whole family begins to demand bread for it. It is there on pressed yeast, but I partially put yeast - 3 grams (pressed) and sourdough, I wrote how much.

Rina has a very tasty bread. many bake - look, I gave a footnote on page 90, my post number 592. Usually, whoever tries to make it, then after that the whole family begins to demand bread for it. It is there on pressed yeast, but I partially put yeast - 3 grams (pressed) and sourdough, I wrote there how much.

Thank you, bookmarked, will be next. Only such a message number as page 90 did not find, maybe 9?

Please tell me where to read, or tell me how to count, recipes from yeast to starter on a semi-finished product? I really want to try all the bread, but now with sourdough :)
For example, I want to recalculate this ciabatta: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=179243.0 I can't find a good ciabatta in Minsk, so I'll cook it myself. On leaps and bounds, it seemed to work well. Now I want to learn from leaven

Thank you, bookmarked, will be next. Only such a message number as page 90 did not find, maybe 9?

Wow, where, I wonder, I sent you, the most is not clear. Here, post 592:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0

And, I realized, there is page 30, not 90. Right now, I'll fix it.

Please tell me where to read, or tell me how to count, recipes from yeast to starter on a semi-finished product? I really want to try all the bread, but now with sourdough :)
For example, I want to recalculate this ciabatta: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=179243.0 I can't find a good ciabatta in Minsk, so I'll cook it myself. On leaps and bounds, it seemed to work well. Now I want to learn from leaven

Maybe I'm wrong, but I'm afraid there is no such conversion formula. After all, the leavens are different, there are many of them, again, the same leaven may be young and already gaining strength. Here everything is selected by typing. The same recipe must be baked several times with different amounts of leaven. For the recipe that I indicated, I take 30 g of starter + 100 g of water and 100 g of rye flour. And I add this with the main batch. And when kneading the dough, I still add 3 g of pressed yeast
You can bake without adding yeast, but then put more leaven. In general, many are afraid of yeast, but yeast is also in sourdough, only wild, and it is they who raise the dough. And I'm not at all sure that these savages are better than those tested in specials. cultivated yeast laboratories. After all, we have no specials in our kitchens. laboratories, go and find out what has grown there. I already gave up the ripe dough on wheat bread, which I used to lay down, now I just put not 8, but 2 2.5 g of pressed yeast per 500 g of flour, and - great, however, I have to conjure up with the modes, but I just have such a possibility in time. I would like to try with wheat-rye as well, but I don’t dare yet, as long as I like the result with a semi-finished product + 3 g of presses. yeast.

Something my sourdough has become kind of dried up. The last spoon was renewed with flour and water, kept for 12 hours and - in the refrigerator. Already two loaves were baked after that on it +, as usual 3 g of pressed yeast. The sourdough barely rose in 12 hours, as if she lacked strength. Maybe it was necessary to add a drop of yeast when updating, I don't know. In short, I stopped baking on it yet. The last time I decided to bake without sourdough at all, but only on pressed yeast.I put them in 3 g (pressed) instead of 8 g put on the recipe. And gave a longer proofing. It turned out very well. Now I’ll go and put another piece of bread.

So, I got it - two brothers-acrobats:

Hello! Here's a question: I have had rye sourdough from a semi-finished product for a long time (somewhere in the summer). Since then I have not started a new leaven, I feed this as "eternal", I bake bread almost every day. But a friend recently said that if yeast was originally added to this leaven (even if there were only 1 gram of them, albeit 5-6 months ago), then this leaven is no longer yeast-free, since the yeast does not disappear anywhere, but develop in this leaven. Tell me, is this so or not? All this time I was sure that I was baking yeast-free bread, but now I got confused again, I don't know what to do.

[at any]

And what raises sourdough bread? And not only in this one, but at any? Yeast, and only them. Only not industrial strains of yeast, but wild, multiplied yeast, and which one has bred there, can only be answered by microbiological research. And bread without yeast at all is bread with soda or baking powder.
For this reason, for four months now, I have given up on leavens, in which it is not known what has grown and I use domestic pressed yeast, but I put them in only a third of the required amount, and at the same time I increase the proofing time. I mix and melt in HP. In this case, I have to "conjure" with the modes, I bake - in the oven, although it is possible in HP, this is not important.

Experienced fermentation experts, help! I tried many recipes for rye-wheat bread, including Rinin, made on a long dough - trying to achieve sour bread. But it’s not that. I came to the conclusion that I should try it with sourdough. I am absolutely calm about yeast, I need acid, which many just do not like. What sourdough is the least confusing (I work for days) and will lead me to the desired result?

[Anna]

Anna, I can share the eternal rye. True, because of the heat, it did not bake for a long time, you need to feed it for a couple of days.

I tried many recipes for rye-wheat bread, including Rinin, made on a long dough - trying to achieve sour bread. But it’s not that. ... What sourdough is the least confusing (I work for days) and will lead me to the desired result?

What kind of sourdough I will not say, I bake with yeast, by the way, Rina's bread. Maybe just reduce sugar in it and use kefir or whey instead of part of the water? It's hard, after all, working day and night, fooling around with leaven. Moreover, right now it’s hot, it’s hard to grow something, I guess. And then keep in the refrigerator strictly at a certain temperature. And because of the heat and the refrigerators are not as cold as we would like.

What kind of sourdough I will not say, I bake with yeast, by the way, Rina's bread. Maybe just reduce sugar in it and use kefir or whey instead of part of the water? It's hard, after all, working day and night, fooling around with leaven. Moreover, right now it’s hot, it’s hard to grow something, I guess. And then keep in the refrigerator strictly at a certain temperature. And because of the heat and the refrigerators are not as cold as we would like.

Yes, I tried it with kefir, I add vinegar, even flussi according to Doplet's recipe ... It seems that everything fits together - but the baby is not ours

Need to try!

Viki! Please adapt the marianna-yeah table bread for your sourdough (in the sense of a more understandable language and specific type of bertm sourdough from viki + ....! I really liked the look of this bread. But I can't cope myself. I don't have such words heard.
🔗Rye bread

[cdoctor]

cdoctor, You can also try.
We take this sourdough "from Viki" (although it was Luda who taught me) only 12 g and feed 125 g of peeled flour (rye) and 188 g of water. We leave to rise. How long will I not say exactly. Lyuda has 24 hours, for my sourdough is too much - that's for sure. Here it is necessary empirically. As I doubled, so to the point, I do not let her fall. Well, further down the text from Lyuda, starting from the word "Dough".We add the rest to our 312 g of sourdough and go ahead .... You don't need to add yeast to the bread itself, but the proofing will take a little longer, at least an hour or even longer.
PS I plan to bake it after the holidays, because the second grade flour is over, I can buy it at the beginning of the working days where I usually buy it .... I will try not to forget and measure the time.

VIKI! And if I want to take more of your sourdough, can you use the second option, that is, 85 grams? True, there is added ripe and the proportion is not 1 to 1. And yet all your references to custard rye are dead, but you want to bake sourdough bread. While I stopped at these 2, can you advise something else? Because I realized that it will not replace any sourdough.

If you are running your LBSF starter culture on rye flour, then you can prepare as above
or 4 hours before kneading the dough, take
85g ripe sourdough (50g peeled flour + 35g water)
75g peeled flour
160g water
stir and leave for 4 hours at 30-32C, you can stir during fermentation.

If you are running your LBSF starter culture on rye flour, then you can prepare as above
or 4 hours before kneading the dough, take
85g ripe sourdough (50g peeled flour + 35g water)
75g peeled flour
160g water
stir and leave for 4 hours at 30-32C, you can stir during fermentation.

Aha! Here's the catch!
85 g of ripe sourdough, where 50 g of flour, and 35 g of water - this is not our sourdough, we have the same flour and water! So ours must first be made thick, it will take a day for sure. Then we take from what turned out 85 is already thick, add 75 g of flour and 160 g of water to make it liquid and after 4 hours we get 320 g of the starter we need. In my opinion, we will not only lose more time, but we will also make unnecessary "body movements".
For the "purity" of the experiment, I put this leaven now. Once it will be prepared while I deal with the rolls, I will buy flour 2c and bake Stolovy. I promise.

[cdoctor]

cdoctor, I think I get it ... You want to try baking this Canteen with THIS sourdough. I can recalculate it for a sourdough of 100% moisture, but it will be a slightly different bread. In appearance, the same, in taste - no. It will be less acidic.
The fact is that 100% sourdough is easy to store, and we know how to bake on it, but for GOST recipes you need either liquid, like in the Canteen, or thick, like in Darnitsky or Borodinsky.
If you want, I will tell you how the recalculation is done:
Basic option:
peeled flour in sourdough 125 g, water 188 g
If we take 250 g of our starter culture, then we will have 125 g flour and 125 g water in the starter culture.
Add the missing water to the dough when kneading.
We didn't use 188 - 125 = 63 g water. When kneading, it is written to use 200 g of water or more until a soft dough. And we will need to take 263 g or more.
All other components - salt, sugar - remain unchanged.
It will turn out delicious bread, but we cannot call it Canteen. According to GOST, a real Canteen must have a certain acidity.
And since we are "amateurs" with you, I do not think that someone will forbid us to bake our own version.

VIKI! Good day! Merry Christmas!
At 9 am I kneaded the last 12 hours out of 2 days. I can't bake today. Can you put in a cold place at 6 pm and bake tomorrow morning from 200 grams of leaven?

Can you put in a cold place at 6 pm and bake tomorrow morning from 200 grams of leaven?

I would, in that case, Put it all "for storage" in the cold, and for morning baking I fed 1 spoon of sourdough with 100 g of water and flour each. She will be ready overnight and once again 200 g.

[cdoctor]

cdoctor, I baked it. Here's how it turned out:

True, it is noticeable that I cut it still slightly warm.
Here are the "notes of this song":
Sourdough (our) 250 g
flour rye. peeled 125 g
wheat flour 2 with 250 g
salt 7.5 g
sugar 15 g
water 263 g
the dough fermented for 1.5 hours, then it was sent to a greased form. Proofing - watch how the leaven works. I counted on 50 minutes, and in 40 he was already ready. And the oven is not yet preheated. In my "overspray" 5 minutes it is noticeable on the upper crust. Baking 50 minutes.
Of course, it's clear that Lyuda is a pro, but I'm just learning ... sorry
I hope you will succeed. Good luck!
I will wait for the results.

Great! And I spent 3 hours trying to find an uncomplicated recipe for more leaven and less hassle, though I was looking for rye with malt. After your bread, I realized that I would bake it. Thank you so much.
And again, your recipe for rye custard will add sugar and honey will go to the second stage.

Great! And I spent 3 hours trying to find an uncomplicated recipe for more leaven and less hassle, though I was looking for rye with malt.

Have you tried this?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136702.0

It is imperative to read the whole Temka. A wonderful and useful topic. Otherwise I abandoned my experiments with leaven

She brought in rye sourdough again. Should be ready tomorrow.

Hello girls!
I am new to this Forum, but in terms of communicating with leavens ..... I uttered this word with awe and horror until I came across this topic.
And now, with the "light hand" of the author of the topic, I got another pet. Cats live, dogs do too. And my leaven is looking at them from above.
I would like to show the photo so that you appreciate what I am getting by the 2nd day. The smell is very, very pleasant. Only here it seems there is a crust when looking through the glass from above. Is that how it should be? It's just that I'm generally afraid to stick my nose in there and I don't know if I need to mix it. Is this baby developing correctly?
I would be very grateful for your responses.
Sincerely, Irina.